Impossible Foods launched its first major product upgrade this month. According to the company, the next-generation Impossible Burger delivers taste, nutrition and versatility.
The new recipe of the plant-based Impossible Burger contains no gluten, no animal hormones and no antibiotics. It’s kosher- and halal-certified. It’s applicable in any ground meat dish, including stews, chili, sauces, braises, minces, meatballs, meat pies or any other beefy menu item. It’s easy to cook on the BBQ, charbroiler, flat top grill, high speed oven, steamer or sauté pan. Chefs can use the Impossible Burger in recipes from lasagne to lo mein.
The new Impossible Burger has as much bioavailable iron and protein as a comparable serving of ground beef from cows. In addition, the new Impossible Burger has 0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty. (A quarter-pound, conventional “80/20” patty from cows has 80 mg cholesterol, 23 grams of total fat and 290 calories.)
“The newest Impossible Burger delivers everything that matters to hard-core meat lovers, including taste, nutrition and versatility,” said Impossible Foods’ CEO and Founder Dr. Patrick O. Brown. “This is the plant-based meat that will eliminate the need for animals in the food chain and make the global food system sustainable.”
Impossible Foods launched its next-generation Impossible Burger at the International Consumer Electronics Show (CES) -- the first food ever showcased at the show, which features breakthrough technologies from connected homes to autonomous cars. Impossible Foods expects to serve at least 12,000 free samples throughout CES with a food truck outside the Las Vegas Convention Center Jan. 8-11.
Starting Jan. 8, many more of America’s most influential chefs got exclusive access and serve the new recipe in their restaurants, including:
Chef Brad Farmerie’s Saxon + Parole (New York City)
Chef Danny Bowien’s Mission Chinese Food (New York City)
Chef David Burke’s Woodpecker and David Burke Tavern (New York City)
Chef Tae Strain’s Momofuku CCDC (Washington, DC)
Chef Tal Ronnen’s Crossroads Kitchen (Los Angeles)
Chef Traci Des Jardins’ Jardinière and School Night (San Francisco)
Chef Chris Cosentino’s Cockscomb (San Francisco), Acacia House (St. Helena, Calif.) and Jackrabbit (Portland, Ore.)
Chef Michael Symon's B Spot burger restaurants and Bar Symon (Ohio)
Chef Sarah Schafer’s Irving Street Kitchen (Portland, Ore.)
Chef Justin Cucci and Jeremy Kittelson’s Linger (Denver)
Chef Tony Priolo’s Maillard Tavern (Chicago)
Chefs Ken Oringer and Jamie Bissonnette’s Little Donkey (Boston)
Chef Devin Hashimoto’s Andrea’s at Wynn and Wynn Las Vegas’ Charlie’s Bar + Grill and Terrace Pointe Café (Las Vegas)
Entrepreneur Kyle Brechtel’s Copper Vine (New Orleans)
Chef Geordie Brower’s Cafe Palace, Dickie Brennan’s Restaurant Group (New Orleans)
Chefs Jennifer Carroll and Billy Riddle's Spice Finch (Philadelphia)
Chef Pete Blohme’s Sunset Pointe and Panini Pete (Fairhope, Alabama)
White Castle® Becomes the First Fast-Food Chain to Debut Impossible Foods’ New Recipe
White Castle was the first fast-food chain in the Las Vegas to debut the next-generation Impossible Burger.
The all-new White Castle Impossible Slider recipe from Impossible Foods will be available at White Castle restaurants in the Las Vegas area including on the Strip, Downtown, and in the nearby town of Jean. Over the next few months, the new White Castle Impossible Slider recipe will roll out at all remaining 377 White Castles nationwide.
“White Castle is Impossible Foods’ largest customer so far, and the partnership has been a total sensation—acclaimed by food critics and a social media phenomenon with a trending hashtag,” said David Lee, Impossible Foods’ Chief Operating Officer and Chief Financial Officer. “There was never any doubt White Castle would get first priority for the national rollout of our new recipe.”
The Impossible Burger is also available in more than 100 restaurants in Hong Kong and Macau. The company plans to launch the new recipe in Singapore later this year, with additional markets to come.
Based in Redwood City, Calif., Impossible Foods uses modern science and technology to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably. The company makes meat directly from plants -- with a much smaller environmental footprint than meat from animals.
To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make meat, without the catastrophic environmental impact of livestock.
Shortly after its founding in 2011, Impossible Foods’ scientists discovered that one molecule — “heme” — is uniquely responsible for the explosion of flavors that result when meat is cooked. Impossible Foods’ scientists genetically engineer and ferment yeast to produce a heme protein naturally found in plants, called soy leghemoglobin.
The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while the Impossible Burger delivers all the craveable depth of beef, it uses far fewer resources because it’s made from plants, not animals.